Nuts and Bolts, Sauces and Pans

As a kid, my aunt and great friend Rekha had me in awe. She would open her kitchen cabinets, pull out a few dry ingredients, open up her fridge and pull out a few fresh ones and within minutes rustle up a delicious meal. One or two dishes were never enough. We always got a meal fit for a fancy dinner party.

I picked up my love for cooking from Rekha. And to date, I feel very foolish and inadequate when I make a meal for her.

I started my food business, very impulsively, in 2001. 16 years later, it has led me to so many friends and so much happiness. Mostly my kids are super proud of me.

My biggest peeve right now is I still cannot poach an egg!! Either it disintegrates like it has been bombed, or it just sits at the bottom and stares at me, defying me to make it poach. I’m pretty upset about it!! And the worst part it is, that it is my favourite egg dish. That with hollandaise sauce! (Hmmm!)

So somewhere in the middle of all the food experimenting, a poached egg, I shall definitely master.

Without further ado – over to you folks. Let’s go forth and conquer.

How does my blog work??

The recipes you see on my blog? The interesting thing about it is you can change the serving size, and Voila! the ingredient lists also change accordingly. While this looks amazing, I would like you to take a look visually over your ingredients and figure out if something is too little or too much. Cooking is an art form, let’s not make it too technical and depend too much on calculations made by an app.

I am always available @ therecipelarder@gmail.com

Wishing you lovely, happy and contented hours in the kitchen.

Knife Skills 101

To finish cooking a meal without band-aids on your fingers, knife skills are very important.
Not to mention beautifully cut veggies, with time to spare.
I remember, the first day in Cordon Bleu. Most of us students were sporting bleeding fingers and band-aid covers.